Sweet Potatoes + Acorn Squash in Spicy Coconut Milk

Unable to sleep at 2:00 a.m. this morning, I tossed and turned, trying to distract myself with visions of seascapes, and secret gardens, until finally I just gave up trying and instead started planning my next cumin-inspired meal. Too weary (and cold, since heating your house with wood means a 50 degree bedroom in the wee hours) to drag myself into the kitchen to look for inspiration in my cookbook library, I instead chose to throw tradition out the window (methaphorically speaking , of course), and simply improvise a meal in my head; by 2:45 a.m. I had decided upon a vegetarian supper inspired by the flavors of Asia; sweet potatoes and acorn squash, bathed in a rich coconut milk sauce. Can you say, "aroi mak" (very delicious, in Thai)?

This spicy, flavor-packed dish is wonderful spooned over steamed basmati rice, but can certainly share center stage with a simple chicken or beef dish, if you can't survive without protein for a few hours. However you serve it, prepare for a chiminea-like warmth in your belly; the perfect antidote for a bitter January evening.

Sweet Potatoes + Acorn Squash in Spicy Coconut Milk
5 sweet potatoes, peeled, diced into 1" cubes
1 acorn squash (or butternut squash, or a combo of the two), peeled, diced into 1" cubes
1 yellow onion, diced
2-3 tablespoons chopped, fresh ginger
2 garlic cloves
3 tablespoons olive oil
1 teaspoon cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
1 - 13.5 oz can coconut milk (not lite)
1/2 cup water
Chopped cilantro

Steam the potatoes and squash for 10 minutes, or until just barely soft. Drain, set aside.

Heat 1 tablespoon of oil in skillet or wok over medium-high heat, then add onions, cumin, coriander, cayenne pepper, and garam masala, and cook until onions are tender. Remove from pan and set aside. In same skillet, add 2 tablespoons olive oil until hot, then cook sweet potatoes and squash until golden, stirring occasionally (about 5 minutes). Add onion mixture, coconut milk and water, continue cooking for another 5 minutes, then serve over basmati rice.

Serves 4

Simple (but by no means boring) Spiced Rice
4 cups water
2-3 teaspoons salt
1 cinnamon stick
1/4 teaspoon saffron
2 cups basmati rice

Bring water, salt cinnamon, and saffron to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for approximately 2o minutes, or until liquid is evaporated. (note: don't peek; good rice gets that way by not being checked on.)

Suzanne Brown 1.21.08